Weddings/Special Events

Hors d’oeuvres • Main Course • First Course • Dessert

Selection of hot and cold hors d’oeuvre

  • Shumai: crisp Chinese Dumplings with Ginger Terriyaki Dipping Sauce
  • Wild Mushroom Tartlets; topped with Fresh Thyme and grilled Shitake Mushroom
  • Artichoke and Cheese Fritata, moist and creamy
  • Shrimp Gremolata; jumbo shrimp grilled with Rosemary, Garlic, Lemon and Cracked Pepper
  • Spanikopita; flaky Filo pastry filled with Feta, Spinach and caramelized Onions
  • Herb Crusted Beef Filet on French Bread with Tomato Chutney or Chipotle Salsa
  • Miniature Maryland Crab Cakes with Chipotle Mayonnaise
  • Chicken Satay; our spicy Peanut Sauce makes this one of our most popular items
  • Caponata; Eggplant, Capers, Olives, Tomatoes, Garlic and Herb spred…on thin Crostini
  • Blackened Tuna Steak on iced Endive with Wasabi Mayonnaise and Pickled Ginger
  • Fior di Latte; fresh Mozzarella with Sun Dried Tomato, Roasted Peppers, Olives and Basil
  • Signature Crudite Basket; 14 hand carved vegetables arranged to resemble a basket of flowers
  • served with assorted dips: Chipotle, Hummus, Babaghannooj, Aioli, Caesar, Blue Cheese
  • Fruit and Cheese Display; Hard and Soft Cheeses, mounds of Fresh Fruits and Brick Oven Breads…STUNNING!

A Few Main Course Suggestions

  • Herb Crusted Roast Beef, roasted rare, with Tomato Ginger Chutney or Green Peppercorn Sauce served with Potatoes Dauphinoise, Emerald Green Beans with grilled Red Pepper and Portabella
  • Thai grilled Atlantic Salmon with our very special Spicy Peanut Sauce served with Rosemary Roasted New Potatoes, Fresh Asparagus
  • Slow Roasted Leg of Lamb with Sour Cream and Mushroom Sauce served with 5 Grain Rice Pilaf, Balsamic Grilled Grape Tomatoes and Fresh Broccoli
  • Pecan Crusted Chicken Cutlet with our Honey Mustard Sauce served with Wild Rice, Cranberry and Wheatberry Pilaf, caramelized Baby Carrots

First Course Selections

  • Antipasto Plate: Fresh Mozzarella, Roasted Red and Yellow Peppers, Sun Dried Tomatoes, Grilled Eggplant Served on Baby Greens with Fresh Basil and Balsamic-Olive Oil Vinaigrette
  • Harlequin Soup:Roasted Red Pepper Soup and Cream of Corn Soup, side by side in the same bowl married with a swirl of Creme Fraiche and a sprig of Mint
  • Blackened Tuna and Cajun Jumbo Shrimp Served with Belgian Endive, Baby Greens, Pickled Ginger and Wasabi Mayonnaise
  • Roasted Red Pepper Flan with Marinated Bay Scallops Delicate and Custard-like, served on a bed of Spinach Chiffonade with a Palette of Sauces
  • Fusilli Pasta with Prosciutto, Roasted Peppers and Baby Peas Paraguayan Corn Bread with Uruguayan Bean Salad

Dessert Suggestions

  • Iced Lemon Souffle; light and tart, beautifully garnished with Fresh Strawberries, Rosettes of Whipped Cream, Candied Lemon Shreds and Bouquets of Fresh Mint
  • Apple Cranberry Crisp with Cinnamon Whipped Cream (also available with Rhubarb)
  • Fallen Double Chocolate Souffle cake with fresh Berries and Whipped Cream
  • Triple Fruit Shortcake on Traditional Biscuit with Whipped Cream
  • Ginger Pear and Walnut Pudding Cake with Yogurt and Cream Sauce
  • Pumpkin Flan with Cracked Caramel and Caramel Sauce

Deserts

We make our own deserts, using only sweet butter, fresh fruits, butter crusts & lots of love!

  • Our finger sweet platter includes at least 6 of the following: Double Chocolate Brownies, Caramel Walnut Squares, Molasses Spice Cookies, Almond Shortbread cookies,  Oatmeal butter cookies, Lemon Bars, German Chocolate Squares, Pear-Orange-Walnut Cake, Lavender Pound Cake, fresh fruit & mint garnish
  • Our Iced Lemon Soufflé with Whipped Cream, fresh Strawberries, Mint & Candied Lemon Shreds is dessert not available anywhere else.  It is stunningly presented in large silver bowls or individual portions.
  • Lavender Pound Cake [also not found elsewhere] with fresh seasonal berries, mint & lavender
  • Pear or Apple Frangipane tarts
  • Swedish Apple Walnut Cake  with Lemon Curd & Greek Yogurt Cream sauce

These desserts we make.   They are outstanding.  We can purchase many pies & cakes that are available to caterers.  The Cheesecakes are really good, which is why I don’t make them.